Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/30438
metadata.artigo.dc.title: Combined effects of gamma radiation doses and sodium nitrite content on the lipid oxidation and color of mortadella
metadata.artigo.dc.creator: Dutra, Monalisa Pereira
Cardoso, Giselle Pereira
Fontes, Paulo Rogério
Silva, Douglas Roberto Guimarães
Pereira, Marcio Tadeu
Ramos, Alcinéia de Lemos Souza
Ramos, Eduardo Mendes
metadata.artigo.dc.subject: Redox potential
Residual nitrite
Thiobarbituric acid reactive substances (TBARS)
TBARS values
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: 2017
metadata.artigo.dc.identifier.citation: DUTRA, M. P. et al. Combined effects of gamma radiation doses and sodium nitrite content on the lipid oxidation and color of mortadella. Food Chemistry, [S.l.]. v. 237, p. 232-239, Dec. 2017.
metadata.artigo.dc.description.abstract: The effects of different doses of gamma radiation (0–20 kGy) on the color and lipid oxidation of mortadella prepared with increasing nitrite levels (0–300 ppm) were evaluated using a central composite rotatable design. Higher radiation doses increased the redox potential, promoted the lipid oxidation and elevating the hue color of the mortadellas. Nevertheless, higher addition of sodium nitrite elevated the residual nitrite content, reduced the lipid oxidation and promoted the increase of redness and the reduce of hue color of the mortadellas, regardless of the radiation dose applied. Nitrite addition had a greater effect than irradiation on the quality parameters evaluated, and even at low levels (∼75 ppm), its use decreased the deleterious effects of irradiation at doses as high as 20 kGy.
metadata.artigo.dc.identifier.uri: https://www.sciencedirect.com/science/article/pii/S0308814617309093
http://repositorio.ufla.br/jspui/handle/1/30438
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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